Caribbean Orange-Mango Coleslaw

I can’t remember why I made this originally, but I think it was for a summer brunch.   Nice combination of flavors that go nicely with a grilled fish or chicken.

Caribbean Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate
  • 3 tablespoons lime juice
  • ½ to 1 jalapeño pepper,* stemmed, seeded and minced
  • 1 teaspoon finely minced fresh ginger

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

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